Moroccan Spiced Roasted Cauliflower
When I was in Brighton, England, in early 2024, my friend and I stopped in at this adorable cafe/restaurant to get lunch and take refuge from the British rain relentlessly falling outside. On the menu they had a spiced cauliflower dish served with fluffy hummus, lots of fresh herbs, and Moroccan-inspired spices—all very up my alley. Of course, I ordered this dish, and it was mouthwateringly good. I knew right then and there I had to try remaking it at home. Flash forward two years, and I’m happy to share my Moroccan Spiced Roasted Cauliflower recipe at long last!
Table of Contents
- Moroccan Spiced Roasted Cauliflower Ingredients
- Step One—Prepare the Raisin Vinaigrette
- Step Two—Blanch the Cauliflower
- Step Three—Rub the Cauliflower with Oil & Spices
- Step Four—Roast the Cauliflower
- Step Five—Plate & Serve the Moroccan Spiced Roasted Cauliflower
- More Vegetable Side Dishes
- Moroccan Spiced Roasted Cauliflower Recipe
Moroccan Spiced Roasted Cauliflower Ingredients
To make this recipe, you will need the following ingredients:
- 1 large cauliflower, quartered
- 1/4 cup + 2 tablespoons olive oil, divided
- 2 tablespoons sultanas
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon aleppo pepper
- 1/2 teaspoon coriander seeds
- Fresh black pepper
- 2 tablespoons toasted almonds, chopped
- 1/2 cup mixed chopped cilantro, parsley, and mint
- Hummus, to serve
Step One—Prepare the Raisin Vinaigrette
Measure the sultanas into a bowl and cover with 2 tablespoons of olive oil and 2 tablespoons of apple cider vinegar. Season with salt and pepper, mix, and set aside to allow the raisins to absorb some of the liquid and plump up while you cook.
Step Two—Blanch the Cauliflower
Preheat the oven to 450°F. On the stove, bring a large pot of salted water to a boil. You want to use a pot that is big enough to submerge the full head of cauliflower in. Once the water is boiling, place the quarters of cauliflower into the boiling water and blanch for 2 minutes. Remove the cauliflower from the pot and add it to a large mixing bowl. Cover the cauliflower with cold water and add a handful of ice cubes to the bowl.
Step Three—Rub the Cauliflower with Oil & Spices
In a small bowl, whisk together 1/4 cup of olive oil with the spices, salt, and fresh black pepper. Remove the cauliflower wedges from the ice bath and pat thoroughly dry with a clean kitchen towel. Transfer the cauliflower to a large rimmed baking sheet and brush with the spiced oil mixture until each wedge is coated on all sides.
Step Four—Roast the Cauliflower
Roast the cauliflower for 30 minutes, flipping halfway through to encourage even browning. Remove the roasted cauliflower from the oven when it is crisp and evenly browned on all sides.
Step Five—Plate & Serve the Moroccan Spiced Roasted Cauliflower
Spread a layer of hummus onto a serving plate—I use my classic hummus. Gently transfer the roasted cauliflower wedges from the baking sheet to the serving platter. Top the cauliflower with the chopped almonds and fresh herbs, then drizzle over the raisin vinaigrette. Serve immediately.
More Vegetable Side Dishes
If you loved this Moroccan Spiced Roasted Cauliflower recipe, be sure to try these vegetable side dishes:
Frizzled Green Beans with Crispy Shallots
Roasted Broccolini with Brown Butter Chili Crisp
Roasted Carrots with Lemon Yogurt & Hazelnuts
If you make this recipe, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Moroccan Spiced Roasted Cauliflower
Equipment
- Large pot Big enough to submerge the head of cauliflower
- Large mixing bowl
- Basting brush
- Large baking sheet
Ingredients
- 1 large cauliflower, quartered
- 1/4 cup + 2 tablespoons olive oil, divided
- 2 tablespoons sultanas
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon aleppo pepper
- 1/2 teaspoon coriander seeds
- Fresh black pepper
- 2 tablespoons toasted almonds, chopped
- 1/2 cup mixed cilantro, parsley, and mint, chopped
- hummus, to serve
Instructions
- Measure the sultanas into a bowl and cover with 2 tablespoons of olive oil and 2 tablespoons of apple cider vinegar. Season with salt and pepper, mix, and set aside to allow the raisins to absorb some of the liquid and plump up while you cook.
- On the stove, bring a large pot of salted water to a boil. Preheat the oven to 450℉.
- Once the water is boiling, place the quarters of cauliflower into the boiling water and blanch for 2 minutes. Remove the cauliflower from the pot and add it to a large mixing bowl. Cover the cauliflower with cold water and add a handful of ice cubes to the bowl.
- In a small bowl, whisk together 1/4 cup of olive oil with the spices, salt, and fresh black pepper. Remove the cauliflower wedges from the ice bath and pat thoroughly dry with a clean kitchen towel. Transfer the cauliflower to a large rimmed baking sheet and brush with the spiced oil mixture until each wedge is coated on all sides.
- Roast the cauliflower for 30 minutes, flipping halfway through to encourage even browning. Remove the roasted cauliflower from the oven when it is crisp and evenly browned on all sides.
- Spread a layer of hummus onto a serving plate. Gently transfer the roasted cauliflower wedges from the baking sheet to the serving platter. Top the cauliflower with the chopped almonds and fresh herbs, then drizzle over the raisin vinaigrette. Serve immediately.
